How to Cook Tasty Persian sour cherry pilaf (Albaloo polo)

Persian sour cherry pilaf (Albaloo polo). As much as I love Albaloo Polow I never order it when going to restaurants because it seems like they always take Sour Cherry preserve, add some This was my first time making Albaloo Polow and I was pretty happy with the results. It was a delicious combination of tart and delicious Persian spices. Albaloo polo (Persian: آلبالو پلو‎) is an Iranian side dish of rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews (khoresht).

Albaloo is the Farsi word for Morello cherries, which with their distinctive dark red skins and intense flavor are highly prized in Persian culture and cuisine. Albaloo (Sour Cherry or tart cherry) polo (Rice) is another one of Persian rice or polo mixture. Sour Cherries are full of antioxidants and nutrients. You can have Persian sour cherry pilaf (Albaloo polo) using 13 ingredients and 42 steps. Here is how you achieve it.

Ingredients of Persian sour cherry pilaf (Albaloo polo)

1. It's of Ingredients.
2. Prepare of Persian rice or Basmati rice.
3. Prepare of sour cherries.
4. Prepare of white sugar.
5. You need of each spices: cardamom, cinamon, cumin, dried rose petal powder, nutmeg.
6. It's of saffron water.
7. It's of salt.
8. You need of Ghee oil or regular butter.
9. Prepare of For tahdig (bottom of rice).
10. Prepare of vegetable oil.
11. It's of water.
12. It's of plain yogurt.
13. Prepare of saffron water.

Sour cherry is one of the richest antioxidants source along with blackberry, strawberry and raspberry. Albaloo or sour cherry has cancer prevention factors. She followed this recipe ALBALOO POLO , except she added more saffron and homemade advieh (spice). MEATBALLS Then she put the cooked meat balls in the remaining cherry glaze prepared from the aforementioned Albaloo Polo recipe to soak up the sour cherry flavor.

Persian sour cherry pilaf (Albaloo polo) step by step

1. In a pot with deseeded cherries add sugar. Simmer for 15 minute over low heat..
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4. Place a plate under a colander and place the cherries in the colander and allow the juice drain..
5. Melt the Ghee or butter in a pan, add spices and sauté for 1 minute and remove from the heat..
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8. Add cherries and saffron water. Gently mix with spices..
9. Wash the rice and soak in salted water (1tbsp salt) for an hour..
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11. Bring the water to a boil, drain the soaked rice and add the rice to boiled water. Simmer for about 10-15 minutes until slightly tender..
12. Using a colander and drain the rice. Rinse the rice with cold tap water and drain it..
13. Rinse the rice with cold tap water and drain it..
14. In a bowl, Mix all ingredients for tahdig and whisk it..
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18. Add 2 cups of parboiled rice and 2tbsp of cherries and mix well (as you see in the photos)..
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20. Add 2tbsp vegetable oil to the pot. Pour saffron rice into the pot..
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22. Cover this layer with half of white rice and pour cherries and cherry juice..
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24. Cover the cherry layer with the remaining of white rice and pour remains of cherry juice over the rice..
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26. Cover the pot with a napkin and a lid. Simmer for about 30 minutes over medium heat.Once rice is ready, put a plate on top of the pot and flip it over. Serve it with chicken or beef meat..
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40. Ingredients.
41. Sour cherries.
42. Spices.

Albaloo (آلبالو , morello cherry) with it's deep crimson red colour and full acidity is a dream fruit. It's fascinating how Persians can have extremely sweet tooth and sour tooth. The dried form is a very The tart cherries in cooking goes very well with chicken so, a colourful pilaf and lemon chicken was. Pilaf with sour cherries is a Persian dish called "Albaloo Polo". It is a delicious combination of sour cherries, rice and saffron.

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